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Brazilian Journal of Microbiology(1)
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Journal of the American Society of Brewing Chemists(1)
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Quito / PUCE / 2013(1)
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Assessment of the effect of nitrogen concentration on fermentation and selection of a highly competitive saccharomyces cerevisiae strain for efficient ethanol production
ArticleAbstract: The optimum nitrogen concentration for media supplementation and strain dominance are aspects of keyPalabras claves:ethanol, Fermentation, Nitrogen, Saccharomyces CerevisiaeAutores:Javier Carvajal Barriga, Martín-Gil J., Martín-Ramos P., Patricia Portero-Barahona, Pérez A.B.Fuentes:scopusCellulosic ethanol: Improving cost efficiency by coupling semi-continuous fermentation and simultaneous saccharification strategies
ArticleAbstract: A novel approach to improve ethanol production from sugarcane bagasse is proposed. Biomass was pretrPalabras claves:Bioethanol, Enzymes, Pretreatment, Semi-continuous culture, Sugarcane bagasseAutores:Bernardo Bastidas Mayorga, Javier Carvajal Barriga, Martín-Gil J., Martín-Ramos P., Patricia Portero-BarahonaFuentes:scopusWild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry
ArticleAbstract: Ecuador is a biodiverse country where a wide range of Saccharomyces cerevisiae yeast is present. EcuPalabras claves:fermented beverages, molecular profiles, organoleptic profiles, Saccharomyces Cerevisiae, wild yeastAutores:Javier Carvajal Barriga, Jennifer Simbaña, Patricia Portero-BarahonaFuentes:scopusSacarificación y Fermentación Simultánea (SSF) de raquis de palma africana (Elaeis guineensis) pretratado con ácido y álcali para la producción de etanol de segunda generación
Bachelor ThesisAbstract: El bioetanol de segunda generación se produce a partir de biomasa celulósica. La biomasa celulósicaPalabras claves:Azúcares, BIOETANOL, Celulosa, CROMATOGRAFIA LIQUIDA, HEMICELULOSA, Hidrólisis Enzimática, LigninaAutores:Bernardo David Bastidas Mayorga, Patricia Portero-BarahonaFuentes:rraaeSaccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador
ArticleAbstract: Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of thePalabras claves:chicha, Ecuadorian indigenous beers, mtDNA restriction patterns, Saccharomyces Cerevisiae, Yeast populationsAutores:Dias A.M.M., Freitas L.F.D.d., Gomes F.d.C.O., Javier Carvajal Barriga, María Cristina Guamán-Burneo, Patricia Portero-Barahona, Piló F.B., Rosa C.A.Fuentes:scopus